Chicken Rendang Ramen

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Ramen noodles dishes are very popular fare in the United States. It is a very simple and easy dish to prepare. I was introduced this dish verbally by my son to the description of the dish that he ordered and I thought to myself that I can cook a different dish for him by using Ramen noodles. It turned out well.

I did introduce this dish to Supatai and she enjoyed that too. I was glad that I tried. I know this dish’s ingredients are easily available in any parts of the world as the world markets are now globalized.

 

 

Serves 4

Ingredients:

4 packets of any flavor Ramen noodles

4 large eggs

1½ pounds chicken thighs/breasts, skinless and boneless, cut into bite-sizes

 

Rendang Sauce Ingredients:

2 tablespoons ground coriander
2 tablespoons ground cumin
2 tablespoons Red Curry Paste
2 tablespoons garlic, puree
1 3″ long lemon grass, light pound
2 tablespoons canola oil
1 1/2 cup coconut milk and 1/2 cup water
4 Kaffir lime leaves
2 tablespoons palm sugar
2 tablespoons dark soy sauce
Cilantro or Tomato slices or Mint leaves and green finger chilies to garnish

 

Method:

I prefer to use a pressure cooker as it is easy to tenderize the chicken thighs/breasts in a short cooking time. Cook uncovered and add in the oil and fry the ground coriander and cumin, garlic puree, lemon grass and red curry paste over a low heat until the fragrance exudes.

Then add chicken thigh/breast pieces into the paste mixture. Stir the chicken thighs/breasts until completely coated.

Add the coconut milk, dark soy sauce, palm sugar and Kaffir lime leaves and cover the pressure cooker and cook for 20-25 minutes on low heat till the meat tender.

Meanwhile, prepare the Ramen noodle according to the manufacturer’s cooking instructions but reduced the cooking time to 2 minutes. Also after cooking, drain out the water and refresh with some hot water and add in an egg into the cooked noodles and cook for another 2-3 minutes. Drain out water until total dry. Transfer to a serving dish and top it with some Chicken Rendang and garnish with some cilantro or mint or tomato slices.

 

This entry was posted in Chindian Recipes, Poultry, Rice and Noodles, Snacks and Fingerfood, South-East Asian Goodies. Bookmark the permalink.

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